Coffee Macarons
Coffee infused white chocolate ganache with expresso powder in the macaron’s shells.
Servings 30 macarons
Equipment
- 1 emulsify blender
- 1 kitchen scale
- 1 spatula
Ingredients
Coffee Ganache
- 250 gr white chocolate, I used Ivoire Valrhona 35%
- 125 ml heavy cream
- 15 gr glucose syrup
- 1 Tablespoon ground coffee or coffee beans
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar 1/2 cup
Instructions
How to make Coffee Ganache
- Infuse heavy cream with coffee.
- Melt the chocolate in the microwave using 30 seconds intervals.
- Add glucose syrup into coffee infused heavy cream. If you used cold infusion method, warm up heavy cream with glucose syrup.
- Pour the warm mixture in thirds over melted white chocolate, stirring after each addition with the help of rubber spatula.
- Emulsify ganache with hand blender until smooth
- Transfer ganache into glass container and cover with plastic wrap “to contact”.
- Refrigerate for 5-6 hours or until ganache develop a creamy consistency.
- Transfer ganache to pipping bag with round pipping tip and fill macarons.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat. Sprinkle macaron shells with espresso powder (optional).
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.